Milk Chocolate Shortbread Hearts

Prep: 30 minutes

Cook: 30 minutes

Makes: 24 shortbread

Difficulty:

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Mum will love these milk chocolate filled hearts! So too will the whole family!

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Milk Chocolate Shortbread Hearts

Ingredients:

Milk Chocolate Shortbread Hearts

250g butter, softened

1/2 teaspoon vanilla bean extract

1/3 cup caster sugar

2 1/4 cups flour

1/4 cup rice flour

250g CADBURY Milk Chocolate Melts

Method:

Milk Chocolate Shortbread Hearts

CREAM the butter, vanilla and sugar until light and fluffy, then stir in sifted flours to make a soft dough. Roll between 2 pieces of baking paper to 3mm thickness then chill for 15 minutes or until firm
CUT heart shapes with a 7-8cm cutter, and a smaller 2cm cutter for the centre. Reroll the dough gently to make more biscuits
PLACE on greased trays and bake in a moderately slow oven 150°C for 25 minutes or until pale golden. Cool on a wire rack for 5 minutes before lifting off onto rack to cool completely
STORE in an airtight container until required
PLACE the biscuits on baking paper lined trays. Melt 2/3 of the chocolate very gently in a glass bowl over simmering water. Remove from the heat then stir in the remaining chocolate until smooth and melted. Spoon the melted chocolate into a piping bag then pipe into the centre of each biscuit. Allow the chocolate to set at room temperature then store in an airtight container until required